r/Homebrewing

I have a party later this summer with a blueberry theme and I thought it could be fun to try to brew a blueberry beer. I've read probably a dozen or more articles with different recipes and setups but a lot of it is far more advanced than what I'm working with currently, so I was hoping to go to Reddit for a different angle with simpler advice for a small-scale amateur.

The constraints / my current setup is:

• Small batch - 2.5 gallon batch into 12oz bottles - my setup is small-scale just for fun
• Only 1 fermenter (no secondary), a lot of recipes talked about adding it in the secondary but I don't have that in my current setup
• I buy recipe kits from a local homebrew shop, I'm not mashing grains myself, but they have most common things like "american pale ale" kit or "german wheat" kit, etc.
• Happy to make a blueberry puree myself if that's a good idea, I don't know what's needed for sanitation here but willing to give it a shot
• I'm OK to err on the side of less blueberry flavor than having too much, it's the intent that counts
• I've brewed several successful batches on my current setup with pre-made recipes kits, so I'm comfortable with the process but it's the addition of fruit that's new for me

I'm seeking advice on a relatively easy "recipe" with blueberries, what kind of kit could I buy as the base? (wheat? pale ale? etc.). What's a good way to prepare the blueberries? What's a relatively safe time to put the blueberries in?

What has worked well for you all, and/or what has been something you've learned to avoid?

just putting out a curb, alert on a complete homebrew equipment set it consists of
Mash ton -
wort cooler
2-3 fermenters
carboy
2 corny keggs
co-2 regulator
might have a co2 tank
misc sundries ...
vent topps ect .

im in south central ct .

u gotta come get it ..

I've had my Grainfather for some time, maybe done 4-5 brew sessions. One thing I've noticed is that I've never hit the batch size so far, I'm not even close. I have the 220V unit.
From yesterdays session of a 23L batch I got about 19L in the fermenter.
Since I'm quite new to this, I'm not sure what I can do in case I'm off this much. So far I've just I just let it be, so I'll have a stronger beer in the end.
One thing I've seen in hindsight from yesterday is that even my pre-boil volume was off. If that happens, do I just add water, or do I put the grain basket back and sparge until desired volume?

Or is this a dead art?

Bought this still from a gentleman down the road. But I can’t seem to quit figure out how to put it together. Looked up some stills online and didn’t see one quite like this homemade one.

Any idea how this all connects?

Hi All,

I am looking to get into home brewing and hope you can point me in the right direction of which gear is essential to start and which I don't need straight away. I can obviously buy the bet equipment; however, I feel I don't need it while I am still learning so please assist me in which gear I will require!

Thanks!

Running low on beers and will brew a saisons but looking for ideas. I've done the DuPont clone a lot, a 1/4 wheat base, sours using sourdough starter, petit saisons using a turbid mash, plum, apricot, blackcurrant fruited ones.

Not looking to buy anything exotic before Monday but I could buy fruit or similar. Could maybe use bottle dregs for a mix of yeast. Got marris otter, unsalted wheat and a few accent grains like Vienna and Munich.

Looking for some inspiration for my tired mind.

I have lager sitting at 2.8c and 1 bar for 3 weeks, i want a clear beer should i lower temp and turn off gas fully? Also when serving i need advice what should be my serving pressure at 4c with hose length 1meter?

Getting into the hobby but after two weeks of fermentation using a plastic bucket and a beer kit my hydrometer reading hasn't changed from day one to yesterday. Any way to salvage it?

I need some quick advice/help - I was not expecting to brew today but since it’s a long weekend, I decided to stop by my local home brew supply store and get some ingredients. I made a 1 gallon batch of an amber ale. I realized a little too late that my glass siphon less fermenter from northern brewer is leaking from the spigot. This is probably my 7-8th time using it so I plan on replacing it but right now I have wort that is chilling and I’m wondering if it’s salvageable… has anyone made wort but waiting a week before fermenting? I know the odds are slim now on making something decent but I wanted to see if there was something besides pouring it down the drain or taking my chances and having it leak in my fermenter. Local home brew store is now closed.

Hi guys,

I’m Diego. I’ve been homebrewing in my garage for a couple of years now. Honestly, I still feel like a total novice half the time because this hobby has a crazy learning curve, but I wanted to start sharing here. I firmly believe the best way to get consistent is by swapping stories and learning from each other's mistakes.

Anyway, I’m currently drinking a pint of what was supposed to be a standard American Amber Ale, but ended up as one of my best beers yet—entirely because I messed up on brew day.

About two months ago, I was mashing in and got completely distracted. I ended up mashing way too hot—hit almost 160°F before I noticed and scrambled to cool it down. I figured I had killed the enzymes and that the batch would end up as a sweet, unfermentable syrup. I almost dumped it, but decided to let it ride just to see.

I pitched US-05, and it stalled exactly where I expected, around 1.022. I went ahead and bottled it anyway.

I opened the first bottle last week expecting a sweet mess. Instead, it has this incredibly rich mouthfeel, a beautiful malty backbone that isn't cloying at all, and it balances the Cascade hops perfectly. My friends are asking for the recipe, and the irony is that if I try to replicate it, I'll probably fail.

It got me thinking: what is the best beer you’ve ever brewed by complete accident? A temp spike, a wrong yeast packet, or a "garbage can" recipe of leftovers that turned into a masterpiece?

Cheers! 🍻

So I am brewing a pilsner style which I want to feel like a beer cocktail of a classic gin and tonic.

I am a snob when it comes to using flavourings. So I will only use natural ingredients. Grain, hops, juniper seed, lime zest etc.

Has anyone tried to do a recipe like this and how did it turn out?

Here is my planned recipe.

8 lbs pilsner malt
2 lbs flaked rice

.5 chinook 60 minute boil

10 minute boil .5 oz juniper berries and zest of 2 limes

Whirlpool/hopstand 1.5 oz motueka, .5 oz chinook

Dry hop 1 oz motueka, .75 oz Amarillo

Add juniper and lime tincture to keg.

Yeast W34/70

Fermenting in fermzilla at 62F at 12 PSI

Any suggestions or questions. Would love some feedback.

Thanks

How often do you change the sanitizer in your airlock?

(I change mine when I take a gravity reading or rack)

But if primary takes 4-6 weeks, should I be refreshing the sanitizer during that time?

Thanks!

Lay down some recipes and secrets about table beer (or really any low alcohol brews) and my life is yours...

Yesterday I brewed an IPA and let it cool over night. Around 10 this morning I pitched cellar sciences jungle yeast, first time using it. Checked on it earlier and it had some action. By 5 pm a full head of krausen has formed. Was told it could be finished in 72 hours, I believe it.

Hello,

Looking at brewing an OG Leffe Blonde. I have brewing 2-3 already times already using the CSI recipe, using WLP 550 (Chouffe) and WLP 570 (duvel strain).

They turned out pretty good but can’t help but think the yeast isn’t fully on point (lacking a bit clove/ vanilla).

I was curious if anyone here had experience with a different yeast? I was mostly debating between T-58 and WLP 530 but also can buy other yeast to try (e.g., WLP 500).

I know leffe’s yeast is proprietary but curious to hear what comes the closest.

Thanks all!

I transferred my concentrated wort into the carboy while it may have been too hot. I moved the liquid to pot that wasn't on heat. The plastic bottom to my siphon doesn't have bubble or signs of melting but it has a 'bump' that I'm not sure if I caused or is manufacturing mark. It won't let me add pictures here, I'll try to reply with one. But is there anything I should watch out for in the brew or just throw it away.